Smooth and creamy, zucchini hummus is a delicious healthy dip reminiscent of baba ganoush or regular hummus. It can be served raw or roasted and can be personalized in numerous ways.
Rinse and dry the zucchini and cut them lengthwise down the center.
Place the zucchini, face down, on a baking sheet that has been prepared by greasing it or covering it with parchment paper. Place in the oven under the broiler for around 8-10 minutes.
Flip the zucchini over so that the skin faces down, and return to the oven for another 8-10 minutes, or until golden brown.
Remove from the oven and cut into chunks. If you'll be using a food processor with a plastic container, allow the zucchini to cool slightly before proceeding.
For raw zucchini hummus
Rinse and dry the zucchini and peel them. (Peeling is optional.)
Cut the zucchini into medium-sized chunks.
For either raw or roasted zucchini hummus
Add the zucchini (prepared as shown above) to a food processor along with the juice of 1/2 a lemon and all of the other ingredients except for the red pepper.
Process until smooth.
Taste the zucchini hummus, and adjust it to suit your taste by adding extra salt, spices, or lemon if desired.
For roasted red pepper zucchini hummus
If you'd like to serve both types of zucchini hummus, remove half of the hummus from the food processor before proceeding.
Add in a few strips of roasted red pepper (around 1/2 of a pepper) to the rest, blending until smooth.
Enjoy!
Video
Notes
Serving size based on using 1 cup of zucchini purée and without adding roasted red peppers.
Try further customizing the recipe by adding pumpkin purée, avocado, yogurt or cream cheese, or beetroot powder instead of the roasted red pepper strips.